Unit of competency Outline

Date retreived
22/07/2026 9:09 AM AWST

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Contribute to provision of nutritionally balanced food in a safe and hygienic manner

Contribute to provision of nutritionally balanced food in a safe and hygienic manner

Unit of competency
National Code
CHCCN303A
State Code
D2307
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
25/03/2011
View on TGA
State Implementation and Classification
Approved Date
24/07/2012
Field of Education
110111 - Food Hygiene
Original Release Date
24/07/2012
Nominal Hours
25
Description
DescriptorThis unit describes the knowledge and skills required to ensure babies, children and young people are provided nutritionally balanced, safe and hygienically prepared food
Notes
Elements and Performance Criteria
1. Plan food and drink provision
  • 1.1 Within scope of own work role, ensure children are provided with food and drink consistent with current relevant dietary guidelines for infants, children and/or young people
  • 1.2 Ensure children's individual needs are met to promote optimal growth and development, respecting cultural requirements, appetites and food and drink preferences
  • 1.3 Encourage children to develop healthy eating habits
  • 1.4 Ensure meals and snacks are nutritious, attractive and an appropriate serving size for children
  • 1.5 Promote healthy eating through role modelling, positive food awareness and mealtime experiences
  • 1.6 Provide education and support to families and children around healthy eating, including how to foster this
  • 1.7 Plan and develop cycle menus of foods for each meal and/or snack to display for information of staff, parents and older children
  • 1.8 Within scope of own work role, ensure nutrition policy includes identification, management and monitoring of special dietary needs related to food allergies and medical food conditions such as coeliac disease and diabetes
2. Maintain food safety while carrying out food handling activities
  • 2.1 Within scope of own work role, carry out food handling, preparation and storage according to organisation guidelines, legislation and licensing requirements for food safety
  • 2.2 Identify and remedy processes or practices which are not consistent with the guidelines according to local, state/territory legislation within scope of own work role
  • 2.3 Address health conditions and/or illness that may impact on safe and healthy food handling
  • 2.4 Wear clothing and footwear that is appropriate for the food handling task
No information
No information
Replaces
State Code National Code Title Type
S3042 CHCCN3C Prepare nutritionally balanced food in a safe and hygienic manner Unit of competency
Replaced By
State Code National Code Title Type
WG748 CHCECE004 Promote and provide healthy food and drinks Unit of competency